These delicious and easy Matcha Cookies are a 4-ingredient shortbread that is soft and crisp. They have a beautiful green color, taste wonderful, and are so easy you can make them perfectly the first time! (Matcha is expensive so I have also added a budget friendly option.)
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โญ Why This Recipe is a Star
- It's a delicious cookie: Rich but not too sweet, with a soft but crisp texture similar to shortbread. (So not for those looking for chewy texture cookies!) Pair this matcha shortbread with a matcha chai latte or Starbucks inspired pineapple green tea drink if you're a matcha lover!
- A fancy cookie made with simple ingredients: if you say matcha cookies (ๆน่ถใฏใใญใผ), it sounds like something shop bought. However, it really only needs 4 easy-to-find ingredients to make these perfect cookies! If you love matcha, why not make these matcha chocolates and matcha cake too!
What is Matcha?
It's a type of green tea. Young green tea leaves from the Camellia Sinensis plant that has been grown under shade are ground into a fine powder, to make Matcha powder.
Note: to learn more about green tea vs matcha, click here.
The fine powder is traditionally whisked with hot water to make Matcha tea. However, these days, it's used in everything from Matcha Lattes (think Starbucks) and Matcha truffles to a matcha muffin.
๐ฅ Ingredients
You will need a few simple ingredients:
- matcha powder: Since we're baking it, you can use the cheaper culinary grade matcha instead of the more refined but also more costly ceremonial grade matcha powder. (Click on the link if you want to know why ceremonial matcha is so costly.) Matcha powder oxidises quickly so remember to store it in a dark airtight container in the fridge. Don't keep it too long or it'll go stale- here are some sweet and savory matcha recipes that go beyond drinks if you're looking to use yours up!
- all-purpose flour: this is the primary dry ingredient. Mix it well with the green tea powder before mixing with the butter and sugar.
- salted butter: You can substitute with unsalted butter and a pinch of salt.
- White sugar: you can use either powdered sugar and caster sugar. Icing sugar creates a better texture but is more of a pain to work with as you need to sift it, especially if it's old, or you'll get lumps in your cookies. Hence, I usually just use caster sugar. However, I don't recommend brown sugar as that will give the cookies a slightly caramel flavor and we really want the green tea flavor to shine through. (That's also why we don't add any vanilla extract.)
Note: some people add egg yolk to make a richer cookie that is more like a sugar cookie than a shortbread. I personally don't find it adds much to the recipe but feel free to do so if you wish. (You can add 2-3 yolks.)
Also, you might think you need more matcha powder for a strong matcha flavor, but too much will make the cookies a little bitter. I wouldn't use any more than the recipe calls for.
๐ Variations & Substitutes
- On a budget: first things first, matcha powder is pretty expensive, so if you're trying to save, feel free to switch out for green tea powder. (Keep the quantity the same.) The cookies won't have quite as strong a matcha taste and they won't have the same pretty bright green color (see above) but they'll taste almost the same and you'll save a LOT of money.
- Green tea white chocolate cookies: you can add white chocolate chips into the dough. The sweetness is a nice contrast to the earthy matcha flavor. (I do not recommend adding nuts, as it makes it a bit tricky when slicing the dough.)
- Sugared: alternatively, you can lightly dust the baked cookies with powdered sugar or roll the unbaked dough logs in granulated sugar for another layer of sweetness.
๐ช Step-by-Step Instructions
Preheat oven to 350F/ 175C or 160C fan.
1a. Mix all the dry ingredients except the sugar well (i.e. matcha powder, flour and salt if using.) Be gentle as the matcha powder is very fine and will fly around.
Note: You'll get a better result if you sift the mixture, as matcha clumps easily, but I confess I don't!
1b. Cut the butter into 1-inch chunks and allow to soften (but not melt.) The amount of time taken will depend on your ambient temperature.
1c. Once soft (but not greasy), place the butter in a stand mixer and beat well. (Use the Flat Beater Paddle Attachment.)
2. Mix with the sugar till you get a light mixture.
Note: You will need to stop the mixer and scrape the bottom of the bowl every now and then as the sugar will collect there. (You know all the sugar has been incorporated when you scrape the bottom and don't feel any sugar grains.)
3a. Divide the flour mixture into 4 approximate batches.
3b. Add 1 batch (i.e. ยผ of the mixture) to the mixing bowl at a time- make sure to start the mixer at the very lowest speed or your matcha powder will fly away!
3c. Repeat till all the flour has been incorporated well. You'll see the cookie batter change from a dull to a bright green color.
Note: if using white chocolate chunks, gently fold them in with a spatula now.
4a. Divide the dough into 2 and roll each batch into a log, about 1-2 inches in width.
4b. Cover with cling wrap and chill in the fridge for at least 2 hours, or till firm, if you want perfectly round cookies. (Place the logs on a tray of beans or rice, if you want them to be perfectly round, and not flat on 1 side.)
Note: If you're in a hurry, chill for at least 15 minutes (just long enough that they won't melt in the oven but note that the dough will be very soft when you slice into the log, and the dough will get compressed, which will affect the texture a little.
5a. Once the dough is chilled and firm, slice into โ inch thick rounds.
Note: If you find the dough too hard to cut through, let it sit at room temperature for a few minutes before trying again.
5b. Place a silicone mat or parchment paper. They don't spread much so you can place the dough quite close to each other.
6a. Bake for 12-15 minutes. Turn the baking tray around mid-bake as every oven has hot spots.
Note: Do not let the edges turn dark brown, or the cookies will be over-baked. (They also look nicer when all green!)
6b. Once baked through, remove from the oven and cool for a few minutes before transferring to a wire cooling rack.
Once 100% cooled, store in an airtight container.
๐ฅก How to Store
These last for a few days at room temperature, stored in an airtight container. However, matcha lovers may polish them all off in 1 sitting!
๐ฅ Other Matcha Recipes
Enjoyed this easy Matcha Cookie Recipe? Please leave a 5-star ๐๐๐๐๐rating in the recipe card below! If you REALLY liked these green tea cookies, please consider supporting it by buying me a coffee! ๐ (No obligation though!) Thank you and have a great day!
Easy Matcha Cookies (4-ingredient shortbread)
Equipment
- Stand mixer Substitute: hand mixer
Ingredients
- 2 sticks salted butter, softened (226g) Cut into 1-inch pieces. Substitute: unsalted butter with a pinch of salt.
- 1ยฝ Cups icing or caster sugar Icing sugar gives a better texture but needs to be sieved, so I usually use caster sugar.
- 2โ Cups all purpose flour (312g)
- 3ยฝ Tablespoons matcha powder Substitute: green tea powder, if you don't need the vivid green hue (better for your wallet too!) Don't use more than this or it'll be a bit bitter.
Instructions
- Preheat oven to 350F/ 175C or 160C fan.Mix the matcha powder with the flour well. Be gentle as the matcha powder is very fine and will fly around. You'll get a better result if you sift the mixture, as matcha clumps easily, but I confess I don't!
- Beat the softened (but not greasy) butter in a stand mixer till smooth. (If the butter is greasy, it's been left out for too long.)
- Mix with the sugar till you get a light mixture. You will need to stop the mixer and scrape the bottom of the bowl every now and then.
- Divide the flour mixture into 4 approximate batches. Add 1 batch (i.e. ยผ of the mixture) to the mixing bowl at a time- make sure to start the mixer at the very lowest speed or your matcha powder will fly away!
- Repeat till all the flour has been incorporated well. You'll see the cookie batter change from a dull to a bright green color.Note: if using white chocolate chunks, gently fold them in with a spatula now.
- Divide the dough into 2 and roll each batch into a log, about 1-2 inches in width.
- Cover with cling wrap and chill in the fridge for at least 2 hours, or till firm, if you want perfectly round cookies. (Place the logs on a tray of beans or rice, if you want them to be perfectly round, and not flat on 1 side.)Note: If you're in a hurry, chill for at least 15 minutes (just long enough that they won't melt in the oven but note that the dough will be very soft when you slice into the log, and the dough will get compressed, which will affect the texture a little.
- Once the dough is chilled and firm, slice into โ inch thick rounds. If you find the dough too hard to cut through, let it sit at room temperature for a few minutes before trying again.
- Bake for 12-15 minutes. Do not let the edges turn dark brown, or the cookies will be over-baked .(They also look nicer when all green!)
- Once baked through, remove from the oven and cool for a few minutes before transferring to a wire rack. Store in an airtight container at room temperature.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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